Potato, Celeriac, and Green Onion Gratin

Ingredients

• 2 pounds baking potato thinly sliced
• 0.5 teaspoon pepper black
• 2 pound celery root peeled thinly sliced quartered (celery root)
• 0.5 teaspoon marjoram dried
• 0.5 cup breadcrumbs dry
• 0.5 cup cooking sherry dry
• 0.5 cup less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh chopped
• 1 cup green onion thinly sliced
• 4 ounces jarlsberg cheese shredded reduced-fat
• 1 cup leek thinly sliced ( 2 medium)
• 1 tablespoon olive oil 
• 1 tablespoon parmesan cheese fresh grated
• 0.8 teaspoon salt 

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 37
2. Combine first 3 ingredients.
3. Arrange 2 cups potato slices in a 13 x 9-inch baking dish coated with cooking spray. Arrange half of celeriac slices over potato slices. Top with 1/2 cup leek, 1/2 cup onions, and 1/2 cup Jarlsberg cheese.
4. Sprinkle with one-third of marjoram mixture. Repeat procedure with 2 cups potato slices; remaining celeriac slices, leek, onions, and Jarlsberg cheese; and one-third of marjoram mixture.
5. Top with 2 cups potato slices.
6. Pour broth and sherry over potato mixture; sprinkle with remaining marjoram mixture. Cover and bake at 375 for 1 hour or until tender.
7. Combine breadcrumbs and remaining ingredients; sprinkle over potato mixture.
8. Bake, uncovered, an additional 20 minutes or until lightly browned.
9. Let stand 10 minutes before serving.